Pin It A vibrant twist on the classic grilled cheese, featuring roasted seasonal vegetables, melty mozzarella, juicy tomatoes, and fresh basil—all sandwiched between golden, crisp sourdough slices.
This sandwich quickly became my go-to comfort lunch, blending freshness and melty cheese perfectly.
Ingredients
- Roasted Vegetables: 1 medium zucchini sliced into rounds, 1 red bell pepper sliced, 1 small red onion sliced, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Sandwich Assembly: 8 slices sourdough bread, 8 ounces fresh mozzarella sliced, 2 medium tomatoes sliced, 1/3 cup fresh basil leaves, 4 tablespoons unsalted butter softened, Balsamic glaze to drizzle (optional)
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Step 2:
- Arrange zucchini, red bell pepper, and red onion on the prepared pan. Drizzle with olive oil, salt, and pepper. Toss to coat and spread in a single layer.
- Step 3:
- Roast for 18 20 minutes, flipping halfway, until vegetables are tender and starting to caramelize. Remove from oven and set aside.
- Step 4:
- Spread butter on one side of each bread slice.
- Step 5:
- On the unbuttered side of 4 bread slices, layer mozzarella, roasted vegetables, tomato slices, and basil. Drizzle with balsamic glaze if desired.
- Step 6:
- Top each with the remaining bread slices, buttered side out.
- Step 7:
- Heat a large nonstick skillet or griddle over medium heat. Cook sandwiches in batches, 3 4 minutes per side, until bread is golden and cheese is melted.
- Step 8:
- Slice and serve warm.
Pin It This recipe always brings my family together for a cozy lunch that everyone loves.
Notes
Serve with tomato soup for a classic pairing. Use gluten-free bread to make it gluten free.
Required Tools
Sheet pan, parchment paper, chef’s knife, skillet or griddle, spatula.
Nutritional Information
Per serving: 420 calories, 20 grams total fat, 44 grams carbohydrates, 16 grams protein.
Pin It Enjoy this easy and delicious grilled cheese as a flavorful meal any day of the week.
Recipe FAQs
- → What vegetables work best for roasting in this dish?
Zucchini, red bell pepper, and red onion roast nicely, creating tender, caramelized layers. Eggplant or mushrooms can be swapped for variety.
- → How do I achieve a crispy sourdough crust?
Spread softened butter on the outside of the bread slices and grill on medium heat for 3–4 minutes per side until golden and crisp.
- → Can I prepare the roasted vegetables ahead of time?
Yes, roasting vegetables in advance saves time. Reheat slightly before assembling to maintain texture and warmth.
- → What is the purpose of the balsamic glaze?
The balsamic glaze adds a sweet and tangy accent that enhances the fresh flavors of the vegetables and mozzarella without overpowering.
- → Is this suitable for a vegetarian diet?
Yes, this dish includes no meat and features fresh vegetables, cheese, and bread, making it vegetarian-friendly.